Restrictions of cigarette and e-cigarette flavor and filter ventilation on demand and substitution in the Experimental Tobacco Marketplace.

Roberta Freitas-Lemos, Allison N Tegge, Devin C Tomlinson +6

Drug and alcohol dependence

Tobacco product design features, including flavors and cigarette filter ventilation, are subject to regulation. This study examined the effects of cigarette and e-cigarette flavors on demand and...

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2024Medical literatureDOI

Investigative analysis of blood-brain barrier penetrating potential of electronic nicotine delivery systems (e-cigarettes) chemicals using predictive computational models.

Kimberly Stratford, Jueichuan Connie Kang, Sheila M Healy +2

Expert opinion on drug metabolism & toxicology

Seizures are known potential side effects of nicotine toxicity and have been reported in electronic nicotine delivery systems (ENDS, e-cigarettes) users, with the majority involving youth or young...

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Research Library

Restrictions of cigarette and e-cigarette flavor and filter ventilation on demand and substitution in the Experimental Tobacco Marketplace.

Investigative analysis of blood-brain barrier penetrating potential of electronic nicotine delivery systems (e-cigarettes) chemicals using predictive computational models.

Research progress in the synthesis of stable isotopes of food flavour compounds.

A novel electrochemical sensor for the detection of metronidazole residues in food samples.

Consumption of Low-Calorie Sweeteners among Children Aged 6 Months to 5 Years in the United States, NHANES 2017-2020.

Virtual screening and characteristics of novel umami peptides from porcine type I collagen.

Hollow Microfiber Assembly-Based Endocrine Pancreas-on-a-Chip for Sugar Substitute Evaluation.

Safety assessment of the process Ecopacking, based on the EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Innovative Food Solutions for a Sustainable Future: Design and Technology

Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American-European Hybrid Hazelnuts.

Advancements in Chemical and Biosensors for Point-of-Care Detection of Acrylamide.

Apparent Nutrient Digestibility and Serum Biochemical Indices of Grower Pigs Fed Graded Levels of Rice Offal Supplemented with Enzyme

Exploring The Indigenous Food Fermentation Technology For Sustainable Food System In Manipur, India

Exploration of the Level of Awareness on 3D Food Printing Technology

Why Food Technology by Extrusion-Cooking?

Effects of Nicotine Content and Preferred Flavor on Subjective Responses to E-cigarettes: A Randomized, Placebo-controlled Laboratory Study.

Do chewing gums and sweets containing xylitol prevent caries in children?

INNOVATIVE COMPLEX PROJECTS AS MODERN TECHNOLOGY FOR THE TRAINING OF SPECIALISTS IN THE «HOTEL AND RESTAURANT BUSINESS» SPECIALTY (ON THE EXAMPLE OF THE DISCIPLINE OF MODERN FOOD TECHNOLOGY)

Quantification of diffusion coefficients of commonly used high-intensity sweeteners through mucin.

Decoding Long-Chain Fatty Acid Ethyl Esters during the Distillation of Strong Aroma-Type Baijiu and Exploring the Adsorption Mechanism with Magnetic Nanoparticles.

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.

Functional Analysis of Ubie Frozen Food as a Snack Rich in Antioxidants and Anthocianins with The Best Processing Technology Innovation

Emerging Innovations in Food Technology: Advances in Processing and Packaging for a Sustainable Future

[Medical societies in Germany call for a ban on flavors in e-cigarettes - A Position Paper of the German Respiratory Society (DGP) in cooperation with other professional associations and organizations].

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages.

Generalized ratiometric surface-enhanced Raman scattering biosensor for okadaic acid in food based on Au-triggered signal amplification.

Artificial sweetener-induced dysbiosis and associated molecular signatures.

Importance of ultra freezing in the food sector focused on production processes

Precise prediction of metabolites patterns using machine learning approaches in distinguishing honey and sugar diets fed to mice.

Automated infrared ashing with palladium nitrate as an ashing aid for the determination of selenium in plant foods by inductively coupled plasma mass spectrometry.

Study of safety of different grape varieties and evaluation of possibility of their use in the production of combined food items

Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects.

Food Science and Technology: An Illustrated Glossary of Preeminence: 2nd Fully Revised Edition

A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.

Novel hollow-electrode glow discharge mass spectrometry for the quantitative analysis of protein content in food.

Determining Physical and Mechanical Properties of Sorghum [Sorghum bicolour (L. Moench)] Grains of Selected Early Maturing Varieties Produced in Hararghe Zones, Ethiopia

The technology of making wheat bread made of whole grain flour

Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.

Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra).

[Christmas article: From diagnosis to delicacy: using MR and DXA scanners to roast Christmas duck].

Characterization of cooked cheese flavor: Volatile components.

Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.

Synthesis of lipophilic vitamin C and evaluation of its antioxidant performance in sunflower seed oil frying.

Use of Interactive Food Labels to Increase Confidence in Preparing Produce among College Students.

Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility.

Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein.

Application of Vacuum Technology in the Food Industry

Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies.

Development of a lexicon for the sensory description of edible insects commercially available in Australia.

Parental Cooking Confidence is Associated with Children's Intake of Fish and Seafood.